Description
Strawberry Rhubarb Crisp is a warm, sweet-tart dessert made with juicy strawberries and tangy rhubarb under a buttery oat topping. It bakes into a golden, bubbling dish that feels cozy and perfect for spring and summer.
Ingredients
2 cups fresh rhubarb, chopped
2 cups fresh strawberries, hulled and chopped
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Instructions
1. Preheat oven to 350°F and lightly grease a baking dish.
2. In a bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract.
3. Spread the fruit mixture evenly into the prepared dish.
4. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt.
5. Pour in melted butter and stir until crumbly.
6. Sprinkle the topping evenly over the fruit mixture.
7. Bake for 40 to 45 minutes until golden and bubbling.
8. Let the crisp cool slightly before serving.
Notes
Use fresh or frozen fruit, but thaw and drain frozen fruit well.
Adjust sugar depending on how sweet your strawberries are.
Let the crisp rest after baking so the filling thickens.
The topping should stay crumbly, not smooth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg